Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb.

The application of individual spectroscopic techniques for meat analysis has been widely explored. Attempts to fuse data from multiple spectroscopic instruments for meat analysis are still lacking. Comparative assessment of the performance of mid infrared (MIR), near infrared (NIR) and Raman spectroscopy to estimate fatty acid (FA) composition in processed lamb was investigated.

Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat.

The implementation of Raman and infrared spectroscopy with three data fusion strategies to predict pH and % IMF content of red meat was investigated. Raman and FTIR systems were utilized to assess quality parameters of intact red meat. Quantitative models were built using PLS, with model performances assessed with respect to the determination coefficient (R), root mean square error and normalized root mean square error (NRMSEP).

Rapid discrimination of intact beef, venison and lamb meat using Raman spectroscopy.

With increasing demand for fast and reliable techniques for intact meat discrimination, we explore the potential of Raman spectroscopy in combination with three chemometric techniques to discriminate beef, lamb and venison meat samples. Ninety (90) intact red meat samples were measured using Raman spectroscopy, with the acquired spectral data preprocessed using a combination of rubber-band baseline correction, Savitzky-Golay smoothing and standard normal variate transformation. PLSDA and SVM classification were utilized in building classification models for the meat discrimination, whereas PCA was used for exploratory studies.

Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles.

Objective: The aim of this study is to characterize the impact of additional electrical stimulation (AES) and various pre-rigor holding temperatures (for 3 h) on the ageing-potential of hot boned bovine M. longissimus lumborum (LL).

Methods: Paired LL loins from 12 bulls were hot-boned within 40 min of slaughter, immediate AES applied and subjected to various holding temperatures (5°C, 15°C, 25°C, and 35°C) for 3 h.

Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat.

Despite various direct transmethylation methods having been published and applied to analysis of meat fatty acid (FA) composition, there are still conflicting ideas about the best method for overcoming all the difficulties posed by analysis of complex mixtures of FA in meat. This study performed a systematic investigation of factors affecting a one-step method for quantitative analysis of fatty acids in freeze-dried animal tissue. Approximately 280 reactions, selected using factorial design, were performed to investigate the effect of temperature, reaction time, acid concentration, solvent volume, sample weight and sample moisture.

Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum.

The objective of this study was to determine the effect of two different freezing rate then thaw-aging regimens on the quality attributes of lamb loins. The loins were randomly allocated to one of five different freezing/thawing/aging regimes: fast-(FF1A0) and slow-(SF1A0) frozen only; fast-(FF1A2) and slow-(SF1A2) frozen then thaw-aged for 14 days; aged for 14 days never frozen (A2). FF1A2 samples had a significantly higher water-holding capacity compared to the slow frozen regardless of further aging periods.

Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat.

Spectroscopy in the visible near-infrared spectral (Vis-NIRS) range combined with imaging techniques (hyperspectral imaging, HSI) allows assessment of chemical composition, texture, and meat structure. The use of HSI in the meat and food industry has observed a significant growth in the last decade, yet its use for assessment of meat it is not optimal yet. The application of HSI for assessment of meat is reviewed with focus on its ability to capture meat unique chemical and structural characteristics.

Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle.

Wagyu beef products are marketed as luxury goods to discerning consumers and the lipid content and composition are important drivers of wagyu product value. Wagyu beef is an extensively marbled meat product, well characterised for its tenderness and flavour. In New Zealand, pasture-fed Wagyu-dairy beef production is increasing to meet demand for ultra-premium meat products.